We’ve had bean appreciation threads and beans are really awesome. But have you considered onions?
White onions, yellow onions, green onions, red onions, spring onions. They’re the humble workhorse of vegetables and we use them for everything. Raw, cooked, fried, pickled. They’ve been with us forever, we eat them every day.
Ngl, probably half the time I cook, its really just because I want carnalized onions.
carnalized
I can’t stress this enough people, caramelised onions make life worth living.
Just put an onion in the oven, for about 40 minutes. That’s it. That’s all you need.
More info: https://www.youtube.com/watch?v=xV9spqCzSkQ&t=179s
Great idea!
Caramelized onions are one of the best things ever!
Several medium or large onions, yellow, white, or red Extra virgin olive oil Butter (optional) Salt Sugar (optional) Balsamic vinegar (optional)
Use a wide, thick-bottomed sauté pan for maximum pan contact with the onions. Coat the bottom of the pan with olive oil, or a mixture of olive oil and butter (about 1 teaspoon per onion). Heat the pan on medium high heat until the oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally.
Depending on how strong your stovetop burner is you may need to reduce the heat to medium or medium low to prevent the onions from burning or drying out.
After 10 minutes, sprinkle some salt over the onions, and if you want, you can add some sugar to help with the caramelization process. (I add only about a teaspoon of sugar for 5 onions, you can add more.) One trick to keeping the onions from drying out as they cook is to add a little water to the pan.
Let cook for 30 minutes to an hour more, stirring every few minutes. As soon as the onions start sticking to the pan, let them stick a little and brown, but then stir them before they burn.
The trick is to leave them alone enough to brown (if you stir them too often, they won’t brown), but not so long so that they burn. After the first 20 to 30 minutes you may want to lower the stove temperature a little, and add a little more oil, if you find the onions are verging on burning.
A metal spatula will help you scrape up the browned bits from the bottom of the pan as the caramelization proceeds. As the onions cook down, you may find you need to scrape the pan every minute, instead of every few minutes.
Continue to cook and scrape, cook and scrape, until the onions are a rich, browned color. At the end of the cooking process you might want to add a little balsamic vinegar or wine to help deglaze the pan and bring some additional flavor to the onions.
Instead of water in the late caramelization process, you can use a little wine or vinegar instead. Helps to deglaze the pan, too.
But very little, as you don’t want to fuck with it too much.
pickled onion gang
